Dish of Seasoned Potato Cubes
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Seasoned Potato Cubes


Korea   -   Gamjajorim
Makes:
Effort:
Sched:
DoAhead:  		 15 oz
**
35 min
Yes		 This side dish is more substantial than Banchan (small side dishes) and can be served with rice for lunch or used as a Western side dish or snack. It is easier to make and has fewer calories than conventional fried potatoes.

1
2
3
1
2/3
2
1
1
1/2
#
cl
oz
T
c
T
t
T
T
Potatoes (1)  
Garlic
Onion
Oil
Water
Soy Sauce
Sugar
Sesame Oil, dark
Sesame, toasted (3)

Note: I have cut the sugar to 1/3 the amount in the pattern recipe, and even that seems a bit much - use your own best judgement.

Prep   -   (10 min)
  1. Peel POTATOES and cut into 3/4 inch cubes. Hold in plenty of cold water until needed.
  2. Crush GARLIC and chop very fine.
  3. Slice ONION in quarters lengthwise, then crosswise, about 1/2 inch wide.
Run   -   (25 min)
  1. Drain Potatoes well.
  2. In a wok or spacious sauté pan, heat Oil moderately hot and stir in Potatoes. Fry stirring for a couple of minutes. Stir in Garlic and continue to fry stirring until Garlic threatens to color.
  3. Stir in Onion. Continue to fry stirring for a couple of minutes.
  4. Stir in 2/3 c Water, Soy Sauce and Sugar. Cook covered over moderate heat, stirring now and then, until Potatoes are just tender all the way through and all liquid has evaporated. During cooking, stir in more water as needed if Potatoes aren't done yet. Test the Potatoes often to get them just right, and don't overstir.
  5. Take off the heat. Stir in Sesame Oil.
  6. Serve warm or at room temperature, garnished with toasted Sesame Seeds.
NOTES:

  1. Potatoes:

      I use White Rose, which hold up well to this sort of cooking. Red potatoes could also be used but are a bit more delicate. For details see our Potatoes page.

  2. Sesame Seeds:

      Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our recipe Toasted Sesame Seeds.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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